ABSTRACT
Recently, the studies about translation of Chinese dish name are increasing, but there is no uniform translation standard. Also the research on translation of names of local dishes in Zhejiang and Jiangsu is almost blank. After giving the related information of Chinese catering culture, the writer sums up the features and functions of Chinese dish names, and on the basis of that, analyses the translation principles and criteria, namely “faithfulness”, “equivalence”, “domesticating & foreignizing translation” as the general principles for the English translation of Chinese dish names. In light of these general principles, the writer proposes four practical translation principles, including correct comprehension of the dish’s name, conveying of cultural elements, and transmittance of aesthetical value and adoption of common practice. Further by combining the characteristic of Zhejiang and Jiangsu dishes, the writer analyses specific examples and puts forward specific translation techniques like literal translation, literal translation plus explanation, free translation and other techniques. The writer points out that the translator should flexibly apply these techniques according to dish names’ cultural connotation.
Keyword：dish names of Zhejiang and Jiangsu; translation principles; translation techniques
Contents
1．Introduction 1
2 .Features and functions of Chinese dish names 2
2.1 Features of dish names 2
2.2 Functions of Chinese dish names 4
3. Applicable theories for the translation of dish names 6
3.1 Faithfulness 6
3.2 Equivalence 6
3.3 Domesticating & foreignizing translation 8
4. Practical principles for the translation of dish names 10
4.1 Accurate understanding of the original dish names 10
4.2 Expression of aesthetic value 10
4.3 Adoption of the common practice 11
4.4 Conveying of cultural information 12
5. Analysis of the translation of local cuisines and snacks in Zhejiang and Jiangsu provinces 13
5.1Distinctive features of local cuisines and snacks in Jiangsu and Zhejiang provinces 13
5.2 Present situation and problems of the translation of local cuisines and snacks in Zhejiang and Jiangsu provinces 14
5.3 Techniques for translating local food 15
6. Conclusion 19
Acknowledgements 20
References 21
